1-1/2 pound bluegill
2-1/2 cups potatoes (diced)
1 cup onions (chopped)
1 cup celery (chopped0
1/2 cup green pepper (chopped)
1/4 cup parsley (chopped)
1 can evaporated milk
1 8-ounce package of cream cheese
1/2 cup carrots (chopped)
1/2-1 teaspoon of Babe Winkelman Brand Northwoods Seasoning
Salt & pepper to taste
Place fish, potatoes, onions, carrots, celery, green pepper and parsley into kettle and add enough water to cover. Boil until potatoes are tender (approximately 15 minutes). Lower heat and add milk, cream cheese, salt, pepper and seasoning. Do not boil -- just heat and serve. Sprinkle with shredded cheese and chives.
Found this recipe in an Illinois outdoor publication da udder day.
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